It will be a thrilling countdown this weekend in Palm Springs, to see if "INTOXICA" (Grog Log II) will be shipped as scheduled from the printer on that very Saturday!
Hope Jeff won't have to go thru the experience I had at the Kahiki closing party, when the very first BOTs had made it to Ohio, but were held in customs. He would have to get drunk over it on local bartender's concoctions...

Well, I think people tend to forget that we are all scattered around the world here, and that what may be plentiful in one place can be a rarity in others. In mixology, often the 'next best thing' has to suffice, so it's very useful for people to give alternatives to key ingredients. I'd rather try an approximation of a cocktail than no cocktail at all.

We all know that for a true <insert cocktail name here> you need everything mentioned in the recipe down to the brand names, but that just may not be possible due to your geography, as Woofmutt has previously mentioned. In California/Florida, you'd be a fool not to use fresh citrus fruit, but where I live we have apple trees.....

True there are several hard to find ingredients. I had a friend who went to Barbados a few years ago and he brought back two bottles of Falernum, which I hoard like treasure. The company that makes Falernum syrup in the US: does anyone know if it contains alcohol? Because real Falernum is about 7 or 8%.

The fresh juice does make a big difference. I have this juicer from Williams-Sonoma that was about $125 (Acme [believe it or not] is the brand name.) and it has something like a 300 hp Chevy V8 in it. Juices like a terror.

One of the things about limes here in California is that they frequently suck when they're out of season. We get two good batches- December and June, from Florida and Mexico, and in between they can be very dry.

I like most of the grog log drinks, except ones with Pernod, as that flavor does me wrong. I like the Hurricane recipe actually- easy to remember and perfect balance.

I've been making this great daquiri at home- the recipe came from the now gone Windows on the World restaurant. I can't remember exactly right now, but I'm pretty sure its:

I've liked every recipe I've made from the Grog Log, but so far my favorites are Painkiller, Mai Tai and Suffering Bastard. I just wish the Grog Log was printed on waterproof paper. The spiral binding is great, though.

Well after ten years of the Grog Log and varous recipes? (except for the ones calling for pimento liquor, tried making a dram, try being the operative word)
So my favorite was and still is the Mai Tai. The $100.00 Mai Tai can't be beat.

On 2002-06-17 10:17, woofmutt wrote: Skip the plastic limes. ________ (name not known) makes a bottled key lime juce that's unsweetened and easily located in most grocers. Or you can do as Vic did in ye days of olde and squeeze ahead (he claimed they had a guy whose only job was squeezing fresh juice). For a party just squeeze up a whole lotta juice. For yourself you can keep it in the fridge for...Do some testing and see how long it keeps (something of a personal preference as it's certain flavor notes that diminish first). Or make premeasured frozen juice cubes (say a 3 T cube). Double bagged and kept in a clean smelling freezer you'll be fine for...(again, personal, as long as it doesn't taste like salmon) and it's a lot better than bottled.

We planted 4 fruit trees in our backyard a few years ago (lemon, lime, orange and grapefruit) to provide us with an organic, inexpensive, convenient and endless supply.

Favorites besides our default drink the Mai Tai Pieces of Eight is really refreshing and since I love Pina Colada the Aurora Bora Borealis is fun! Trader Vic Grog Rocks! and my other fav classic is the Hurricane but these is just this weeks pics...
_________________One day, there will be a cure for tiki,
That's the day I'll throw my rum away...